Food Safety

Program Information

The Highland County Health Department’s Environmental Health’s Food Division is responsible for licensing Highland County Food Service Operations, Retail Food Establishments, Mobiles, Vending Locations, Temporary Food Service Operations, and Temporary Retail Food Establishments in accordance with the Ohio Food Code. The Food Division’s staff inspects these facilities as to their compliance to the Ohio Food Code, and investigates complaints that may be received by this office. The staff in this division also offer educational talks/programs to these facilities and to the general public as it relates to safe food handling and food code compliance.

For information regarding food license fees, temporary food license fees, plan review fees, and other costs associated with food operations are available by contacting the Highland County Health Department.

Regulations

Requirements for licensed food facilities can be found under Ohio Administrative Code Chapter 3717-1 State of Ohio Uniform Food Safety Code.

Frequently Asked Questions

How long after I eat contaminated food will I feel sick?
You may or may not get sick from contaminated food. The length of time varies with the type of contaminant (bacteria, virus, toxins, etc.) from immediately to several days.
How do I know that a restaurant is safe to eat at?
All licensed restaurants in Highland County are required to be inspected 1 or more times per year by the Highland County Health Department to verify that the facility is in compliance with Ohio Food Safety Regulations.
How cold should I keep my food at home?
At least 41 F or below. Having a thermometer in you refrigerator can help you to ensure that the temperature is in a safe zone.
How hot should I cook my foods?
The temperature requirements vary depending on the food. For specific food temperatures, look at the food safety chart link below.
When do food workers need to wear gloves?
Whenever handling ready-to-eat foods (sandwiches, deli meats, baked products, washed fruits or vegetables, etc.). Some foods are exempt from this rule.
If I want to open my own food establishment, what do I need to do?
It is best to contact this office so that a sanitarian within the food safety division can help you determine if other agencies (Building Department, Fire Department, Plumbing Department, ODA, Ohio EPA, etc.) will need to be involved. The basic process for this office is: 1) You will need to submit a Facility and Equipment Plan Review form along with the appropriate plan review fee to this office. This office will act upon the plans within 30 days. 2) Close to the completion of your business, you will need to contact this office to schedule one or more pre-licensing inspections. Any items listed during the inspection(s) will need to be corrected. 3) A copy of final approvals from other applicable agencies will need to be available for review. 4) You will need to fill out, sign and date an Application for a License to Conduct a Food Service Operation or Retail Food Establishment and submit the associated licensing fee to this office for approval. 5) A license can be issued when all of the above steps are completed.
Does Highland County use a grading or rating system for its facilities?
No. All food inspection reports are public record, and are available for public viewing at the health department.
How do I make a complaint about a restaurant, grocery store, vending site, mobile concession, or other food facility?
The complaint should be directed to the health department in which the facility is located if outside of Highland County. For complaints on facilities located within our county you may contact this office via phone, email, or fax with the complaint and contact information.
How can I receive training in food safety?
There are many different organizations that provide certified food safety training. Contact your local college and review reputable internet sources for more information. For Level 1 Certification training see link below.
What is the most important thing I can do for food safety?
Wash your hands and store food properly.